Farmerteas Ming Qian Anji Baicha (Early Harvest Anji) product display picture

Farmerteas Ming Qian Anji Baicha (Early Harvest Anji) color display picture after brewing

Ming Qian Anji Baicha (Anji de récolte précoce)

Thé vert 2024 | Caféine : ●●●○○

$55.99 USD

Poids: 50g

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Norme de pincement

Origine du thé
Comté d'Anji, ville de Huzhou, province du Zhejiang, Chine
Variété de thé
Feuille blanche n°1 (Baiye n°1)
Période de récolte
Début avril
Critères de cueillette
Un bourgeon avec une feuille

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Ming Qian Anji Baicha (Anji de récolte précoce) – Un thé vert rare ressemblant au thé blanc

Ming Qian Anji Baicha (明前安吉白茶), ou Anji de récolte précoce, est un thé vert délicat réputé pour sa saveur douce et onctueuse et son arôme rafraîchissant. Malgré son nom, c'est un thé vert à l'aspect pâle et rare et à la liqueur de thé rappelant le thé blanc. Cultivé dans le comté d'Anji et récolté avant Qingming (Ming Qian), ce thé est apprécié pour sa tendreté et sa qualité exceptionnelle. Les feuilles vert jade pâle produisent une infusion jaune clair avec des notes de châtaigne, de bambou et de fleurs. Idéal pour les connaisseurs de thé à la recherche d'un thé doux mais complexe, Anji Baicha est un symbole de pureté, de tradition et de finesse.

MING QIAN ANJI BAI CHA

明前安吉白茶

The Traditional Handcrafted Process of Ming Qian Anji Baicha

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Ming Qian Anji Baicha is a masterpiece of traditional Chinese tea craftsmanship, requiring skill and dedication to preserve its distinctive flavor and unique characteristics. Here’s a look at the intricate process:

Harvesting: Anji Baicha is handpicked in early spring, typically before Qingming (Ming Qian). Only tender buds and the youngest leaves are selected, ensuring a fresh, light flavor. The tea is harvested during a short window, making it exceptionally rare.
Withering: After picking, the leaves are spread out to wither naturally, allowing moisture to evaporate while the leaves retain their vibrant jade-green color and fresh aroma.
Fixation (Pan-Firing): The leaves are stir-fried in traditional woks to halt oxidation. This step locks in the tea’s bright green color and enhances its mild, vegetal sweetness.
Rolling and Shaping: The leaves are gently hand-rolled to preserve their tenderness and shape. This step also helps release the tea’s internal flavor compounds, enhancing its rich aroma.
Drying: Finally, the tea leaves are dried at low temperatures to reduce moisture and ensure the tea’s freshness, longevity, and signature smooth taste.

This detailed process, perfected over centuries, ensures that every cup of Ming Qian Anji Baicha delivers a clean, refreshing taste that reflects its origin in Anji’s pristine tea gardens.

Ming Qian Anji Baicha Brewing Guide

Tools Needed: Glass or ceramic teacup, tea strainer (optional).
Water Temperature: 75°C-80°C (167°F-176°F).
Tea Amount: 3 grams per 200 ml of water.
Brewing Time: 1-2 minutes for the first steep, with slightly longer times for subsequent infusions.
Tip: Use soft, filtered water to enhance the tea’s delicate flavor and clarity.

How to Identify Premium Ming Qian Anji Baicha

Premium Ming Qian Anji Baicha tea features slender, tender leaves with a pale green to light jade color. The leaves are smooth and uniform, indicating their early spring harvest and careful crafting.

When brewed, the tea produces a clear, pale yellow infusion with a fresh, floral aroma and subtle notes of chestnut and bamboo. The taste is exceptionally smooth, with a mild sweetness and a delicate umami finish that lingers on the palate.

Lower-quality Anji Baicha may have uneven, broken leaves or a dull, yellowish color. The brewed tea might appear cloudy, with a harsh or overly grassy flavor that lacks the refined balance of premium-grade tea. To ensure you are enjoying the finest Anji Baicha, look for its signature pale green leaves, clarity in the brewed infusion, and its elegant, mild taste.